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Wednesday, July 15, 2015

We're getting quite toasty in my neighborhood... it's supposed to be in the high 90's this weekend. I made these frozen treats in preparation for the sizzling hot days ahead. They are super easy to make, toss a few ingredients in a blender and pour into a mini muffin tin to freeze. Then just pop out one of these protein-packed, low calorie treats when you are wanting to cool down.

Pour into a 12 cup mini muffin tin (about 3/4 full if you are adding any toppings) You can use metal or silicon muffin tins.

Add any optional toppings or combos of toppings. I dropped a couple of those yummy Blue Diamond Sea Salt Dark Chocolate Almonds in each one. Freeze for several hours. Pop out of tin. Store in the freezer in a resealable bag for up to a week.

This would be a fun and easy cooking project to make with the kids. Make them early in the day and they'll be ready for dessert in the evening. I serve them in regular size muffin cups. They make a great holder and drip catcher.

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About Me

I had my guts rearranged (aka Weight Loss Surgery, RNY gastric bypass surgery June 2006) This blog is basically me rambling about my world. I also post recipes that I've adapted to make weight loss surgery friendly.
I love to cook.
I have always loved to cook. It's my creative outlet. I was scared that having weight loss surgery would put an end to my days in the kitchen but happily it did not. I actually get to be even more creative by analyzing a favorite recipe and seeing where I can make changes to make a healthier version of a pre-op favorite.

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